I used to own an instant pot. Those are great. I gave it away when I moved and now I just have a regular pressure cooker, which is also really great.
My quickest and easiest, but still yummy thing to make is chickpeas. I soak them overnight. Pick out the ugly ones. Drain the water. Barely cover them with fresh water (since they’ve already soaked, they don’t need tons of water). Then I heat the pot on high until I hear the pressure noise, switch it to low heat, and let it cook for 15-20 minutes. Then I turn off the heat and let the pressure out naturally.
Once they’re done I sometimes just eat a bowl of them with nothing more than olive oil and salt. Yum.
One of my other favorite dishes is a bit more elaborate but still simple and healthy: split pea soup. I don’t soak the peas but I do rinse them. I put them in the pressure cooker with a bay leaf, chopped garlic and onions, diced potatoes and carrots, and I’ll cover the whole thing with a decent amount of water. Then, like the chick peas, I’ll let the pressure hiss, then put it on low heat for 15-20 minutes. I let the pressure naturally release.
Sometimes I’ll sautée even more onions and garlic in a separate pan with avocado oil on low heat for a while, until they look like they’re getting caramelized (fucking yum).
When the soup is done, I’ll remove the bay leaf, add the extra onions and garlic (if I did that step), add some salt, then use an immersion blender. It’s SUPER IMPORTANT to remove the bay leaf if you use an immersion blender.
Then when I eat it, I put a decent amount of olive oil and make sure the salt level is tasty. Even better if I have spicy olive oil around :)
Rice Burritos
- Set up pot for loose Rice
- Put the vegetables in the same pot and a bit extra water
- Add Curry Paste
- Cook like it says on the Rice
- Maybe add Coconut milk
- Put in Tortilla, maybe add some salad
3 minutes of vegetable peeling while the water starts to boil, 10 minutes of unsupervised boiling, maybe 5 minutes stirring. You only need to clean 1 pot, and it’s cheap.
Pizza.
That’s not healt-
If I decide I want to live to be old enough to get dementia and have to wear a diaper, I’ll let you know.
Beans, rice, and greens, using canned beans, is fast and feels so healthy to eat.
Grits with tuna was my mom’s go-to and I love that too.
Expensive and too much packaging but the bagged salad kits, topped with a can of tuna, leftover chicken, garbanzo beans or a fried or boiled egg is also an occasional quick meal for us.
Poke bowls: rice seasoned with rice vinegar and soja sauce, cucumber, a fruit, chicken or smoked salmon cut in stripes, season with soja sauce or mayonnaise. One can get fancy with avocado, exotic fruits, tuna, whatever. Everything goes.
Cutting half a cucumber and a fruit is easy, slicing a package of salmon too, and one can consume chicken or meat leftovers. One can do all that meanwhile the white rice boils. Bonus points if you have a rice cooker.
Try it with sesame seasoning too! Tastes so good
Is soja sauce the same as soy sauce? Google seems conflicted about it.
Yes. In Germany it’s called Soja sauce. Same thing.
Yes, soy sauce. Typo :)
I’ve been making overnight oats with chia seeds. Oats, oat milk, chia seeds, a little sugar. Stick it in the fridge for 2-12 hours. Chop up some bananas, blueberries, strawberries, really whatever fruit you want. Add sunflower seeds or some ground up pistachios and a bit of Greek yogurt. It’s so freaking good, and so fast, and I can grab it whenever and eat while I study
Salmon and asparagus. 😃
Garden peas / Petit pois. Stick em in a pot, add some vegetable stock, dump a can of chopped tomatoes in there, boil for 30 mins. Add maybe some rice and lentils.
I could eat that all day.
I’m assuming you’re vegan?
If what you’re looking for is a quick vegan dish, here’s something I learnt in Japan - baked avocado.
Open a ripe avocado lengthwise and remove the seed. Take a sharp knife and cut a grid-like pattern into the avocado, going as deep as possible (careful not to puncture the skin!).
Now, pour some soy sauce of your liking (ideally not a thickened one, and with a moderate saltiness level) into the cavity. You don’t want to fill it completely, that would be overpowering. Maybe about 1/3 of the depth, just enough to allow it to seep into every crevice when baking.
For the baking process itself, crumble up some tinfoil to make a stand for the avocado halves, you want them to remain as level as possible. Bake them on 350F / 175C for about 20-25 min, you want them to be soft but not burned.
Once done, decorate with sesame seeds and either spoon them out directly (that’s the Japanese way) or spread on a toasted sourdough bread, sprinkle some smoked paprika and chopped chives & coriander over it, and enjoy.
Vegetarian option: Crack an egg into the cavity (on top of the soy sauce) 5 min into the bake. You want about 15 min left for solid eggwhites with a still semi-runny yolk. Mix it up and spread on bread.
Omnivore option: Fry some bacon beyond crispy, crumble it up completely, and drizzle the bacon bits on top.
This sounds fucking incredible, and I will be trying this as soon as I have avocados again.
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Just for you I dug out my book and found the URL!
https://www.popsugar.com/fitness/node/30787252/print
(Cert’s expired, but it’s legit.)
Wow my mouth is watering now…will try this when I get avocados. Thanks for enlightening me!
Enjoy! It’s really good stuff, hope you like it!
This sounds amazing.
Dang that sounds good, this vegan is grateful to you.
Where do your avos come from? The ones I have access to are sad little things that won’t accommodate a whole egg.
Some local market, they are quite large. Think they are from Malaysia.
I make one massive salad with romaine, cucumber, and red pepper and keep it in a Tupperware, then dole it out one bowl at a time every day for a week and add a hard boiled egg, black olives, dressing, and chickpeas.
Finely chopped celery and parsley, grated carrot, quartered baby tomatoes, drench in olive oil, a bit of white vinegar, and plenty of lemon.
I do this too. Though instead of a hard-boiled egg, I like to fry one so the yolk is still a little runny, and put it on top.
Recently, I’ve been making a vinaigrette with olive oil, vinegar, dijon mustard, salt/pepper, honey, and Lao Gan Ma spicy chili crisp. It’s pretty damn good.
Shakshouka! So easy, so tasty, so cheap, and can switch out basically any ingredient for whatever you have lying around! Worth looking up if you don’t know it :)
Damn, came here to recommend this and Chili Sin Carne.
I have a 5 liter pot. I’ll make a big batch of chili/stew/soup and freeze it in pint size containers. Right now I have portions of lentil soup and chili sitting in the freezer. It takes me five minutes to microwave.
Banana
Pulao, I’m assuming Punjab-style: Brown half a chopped onion in oil in the pressure cooker, toss in some spices from the dabba to let them get fragrant, then add basmati rice and chopped veggies. Put the cover on, get it up to pressure for a couple of minutes, then natural release. Top with a couple spoonfuls of curd (yogurt), and it’s delicious.
Brussel sprouts, cut in half. Olive oil/butter, salt pepper garlic. Roast or fry. The best part is how they long they last in the fridge. Both cooked and uncooked.
Pan-fried broccoli and almonds with a little bit of oil.
